In a large bowl, combine the sugar and lemon zest. Rub together between two fingers to help release the lemon aromatics.
Add the egg yolks and whisk vigorously until a pale color, about 1-2 minutes.
Whisk in the softened mascarpone. If adding, fold in half of the limoncello.
Whip the heavy cream until stiff peaks, then gently fold into the mascarpone mixture until smooth.
In a separate bowl, combine the candied lemon syrup, remaining limoncello (if adding), and lemon juice. Mix well. Dip each lady finger in the mixture prior to adding to your baking dish.
In a 9×9 or 8×8 baking dish, add a layer of the soaked lady fingers followed by ⅓ of the mascarpone mixture and chopped candied lemons. Repeat two more times.
Let sit in the fridge for at least 4 hours to overnight before enjoying with BUBBL’R lemon lime twist’r for a complementary refreshment!
